You will need:
Spring Greens to your taste such asHandful of washed, trimmed asparagusHandful of Snow Peas or Sugar Snap PeasSeveral heads of Bok Choy, washed and chopped if largeHandful of Broad Beans or broad bean tendril tipsHandful of English Spinach Leaves1 tablespoon of Olive Oil1 tablespoon of balsamic Vinegar1 tablespoon of Sesame seeds, dry roasted
Heat the Olive oil in a wok.
Quickly stir fry the asparagus, bok choy and broad beans over a high heatâ€¦only takes a minute or two.
Add the Snow peas and English Spinach and stir well to coat with oil and juts wilt the spinach and coat the peas.
Pour over the Balsamic Vinegar, stir through well and present in severing bowl with toasted sesame seeds scattered on top.